Gluten Free Zucchini Bread

Zucchini bread has always been one of those comforting, homey treats that remind me of cozy afternoons in the kitchen with my family. When I first started exploring gluten-free baking, I realized how challenging it could be to recreate the texture and moistness of traditional breads without gluten. That’s when I decided to develop this gluten free zucchini bread recipe. It’s moist, tender, and packed with subtle sweetness and warm spices — everything you want in a good loaf. Plus, it sneaks in some veggies in a way even picky eaters will love. If you’re curious about making a healthier yet indulgent bread that everyone can enjoy, you’re going to want to keep reading.

Why I Love This Recipe

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What sets this zucchini bread apart is its perfect balance of texture and flavor — without gluten weighing it down. When I first made it, I was amazed at how the bread stayed soft and moist, unlike many gluten-free baked goods that can turn out dry or crumbly. The grated zucchini adds natural moisture and a slight earthy sweetness, while cinnamon and vanilla infuse it with warmth.

This recipe is also incredibly versatile. You can easily add nuts or chocolate chips, or keep it simple for a wholesome snack or breakfast option. It’s the kind of recipe that feels like a treat but still manages to nourish.

Another reason I love it? It’s a fantastic way to use up those extra zucchinis from the garden or grocery store. And because it’s gluten free, it’s perfect for those with celiac disease, gluten intolerance, or anyone simply looking to reduce gluten in their diet without sacrificing taste or texture.

Ingredients for Gluten Free Zucchini Bread

You might wonder what kind of ingredients go into making gluten free zucchini bread so moist, tender, and flavorful. The key is choosing the right gluten free flour blend — one that includes xanthan gum or guar gum to give structure and chew. I use a blend of rice flour, tapioca starch, and potato starch, but you can also find many pre-made gluten free flour mixes that work well here.

For sweetness, I prefer a combination of brown sugar and a touch of honey or maple syrup. The brown sugar adds depth and a caramel-like note, while the honey keeps the bread moist.

You’ll also need eggs to bind everything together and oil to keep it tender — I use a neutral oil like canola or vegetable oil, but light olive oil works too.

Spices like cinnamon and nutmeg bring out the cozy flavors, while baking powder and baking soda provide lift and softness.

And of course, freshly grated zucchini is the star ingredient, adding moisture and a subtle veggie boost without overpowering the flavor.

Lastly, a pinch of salt is essential to balance the sweetness and enhance all the flavors.

How Much Time Will You Need

This gluten free zucchini bread doesn’t take long at all to prepare — about 15 minutes of active prep time to grate the zucchini and mix the ingredients. Baking time is around 50 to 60 minutes, depending on your oven.

In total, you’re looking at about an hour and 15 minutes from start to finish. Perfect for a weekend treat or a cozy weekday afternoon project.

How to Make This Gluten Free Zucchini Bread

Step – 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step – 2: Grate about 2 cups of zucchini (roughly 2 medium zucchinis). No need to peel — the skin adds color and nutrients. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze out excess moisture. You want the zucchini moist but not soggy.

Step – 3: In a large mixing bowl, whisk together your dry ingredients: 2 cups of gluten free flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt.

Step – 4: In a separate bowl, whisk the wet ingredients: 2 large eggs, ½ cup brown sugar, ¼ cup honey or maple syrup, ½ cup vegetable oil, and 1 teaspoon vanilla extract.

Step – 5: Slowly add the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.

Step – 6: Fold in the grated zucchini until evenly distributed throughout the batter.

Step – 7: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step – 8: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover with foil.

Step – 9: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing. This helps the bread set properly.

Substitutions

If you don’t have the exact gluten free flour blend I use, no worries. You can substitute with any all-purpose gluten free flour mix that contains xanthan gum. If your mix lacks a binder, add 1 teaspoon of xanthan gum to the dry ingredients for the best texture.

Instead of vegetable oil, you can use melted coconut oil for a slight coconut aroma, or even unsweetened applesauce to reduce fat and add natural sweetness and moisture. If using applesauce, reduce the liquid slightly.

Brown sugar can be replaced with coconut sugar for a lower glycemic index, or white sugar if you prefer a milder sweetness. For a vegan twist, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit until gel-like).

Feel free to toss in a half cup of chopped nuts like walnuts or pecans for crunch, or mini chocolate chips for a sweet surprise.

Best Side Dish of Gluten Free Zucchini Bread

Pairing this zucchini bread with the right side dishes can make your snack or breakfast feel extra special. Here are three perfect companions:

• A dollop of Greek yogurt or dairy-free yogurt topped with fresh berries adds creaminess and a refreshing contrast.
• A warm cup of chai or cinnamon-spiced tea complements the warm spices in the bread beautifully.
• A simple smear of almond butter or your favorite nut butter boosts protein and richness.

Serving and Presentation Tips

Serving gluten free zucchini bread in an inviting way can elevate this simple treat into a delightful experience. When I serve it, I like to slice the bread into generous pieces that show off its moist, tender crumb studded with flecks of green zucchini. You can toast the slices lightly to add a little warmth and slight crispness on the edges, which contrasts beautifully with the soft interior.

For a rustic yet elegant presentation, place the slices on a wooden board or a vintage ceramic plate. Adding a small bowl of honey or a spread of softened butter on the side invites everyone to customize their bite.

If you’re serving it for breakfast or brunch, arrange the bread alongside fresh fruit—like sliced strawberries or blueberries—and a small pot of yogurt or cream cheese. A sprinkle of powdered sugar or a drizzle of maple syrup can add a subtle sweetness and visual appeal.

Finally, a sprig of fresh mint or a cinnamon stick laid across the plate can add a charming touch that shows you’ve put thought into presentation, making this simple loaf feel special.

Tips and Tricks to Make This Recipe Even Better

To take your gluten free zucchini bread to the next level, there are a few tricks I’ve learned through trial and error.

First, make sure to squeeze out just enough moisture from the zucchini — too much liquid can make the bread gummy, too little and it won’t be as tender. I usually wrap the grated zucchini in a clean kitchen towel and twist firmly to get the right balance.

Use room temperature eggs and liquids; this helps everything combine more evenly, ensuring a smooth batter that bakes uniformly.

Be gentle when mixing the batter. Overmixing gluten free flour can make the bread dense and tough, so stir just until ingredients come together.

If you want an extra flavor boost, add a teaspoon of freshly grated orange zest or a splash of almond extract along with the vanilla.

For a nutty crunch, fold in chopped walnuts or pecans right before baking. Alternatively, toss in half a cup of mini chocolate chips for a sweeter version.

When baking, check your oven temperature with an oven thermometer — gluten free baked goods can be sensitive to too hot or too cool ovens. Adjust baking time accordingly and use a toothpick test to ensure it’s perfectly done.

Lastly, let the bread cool completely before slicing. This resting time helps the crumb set and prevents it from falling apart.

Common Mistakes to Avoid

One of the most common pitfalls with gluten free zucchini bread is adding too much moisture from the zucchini. If you skip squeezing out the water, the batter becomes overly wet, resulting in a soggy, dense loaf.

Another mistake is overmixing the batter. Gluten free flour can become gummy when overworked, so it’s best to fold ingredients together gently and only until combined.

Not preheating the oven or baking at an incorrect temperature can cause uneven cooking — either underbaked in the center or overly browned outside.

Using the wrong flour blend is a big no-no. Avoid using single gluten free flours like almond or coconut flour alone, as they behave differently and will change the texture. Stick to a gluten free all-purpose blend with xanthan gum for best results.

Finally, slicing the bread too early while it’s still warm can cause it to crumble. Always allow the loaf to cool completely to firm up before cutting.

How to Store It

Storing your gluten free zucchini bread properly will keep it fresh and moist for several days. Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil to prevent it from drying out. You can keep it at room temperature for up to three days.

For longer storage, place the wrapped loaf in an airtight container or zip-top bag and freeze it. Frozen zucchini bread will stay good for up to three months. When ready to eat, thaw overnight in the fridge or at room temperature, then warm slices lightly in a toaster or oven.

Avoid refrigerating zucchini bread uncovered, as this causes it to dry out quickly. Proper wrapping and airtight containers are key to preserving texture and flavor.

Frequently Asked Questions (FAQ)

Can I use almond flour instead of gluten free flour blend?
Almond flour alone tends to produce a denser, more crumbly bread. For best results, use a gluten free all-purpose flour blend with xanthan gum to mimic the structure of wheat flour.

Can I make this zucchini bread vegan?
Yes! Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil or melted coconut oil. You may also substitute honey with maple syrup.

Do I need to peel the zucchini?
No need to peel. The skin adds color, nutrients, and moisture. Just make sure to grate and squeeze out excess liquid.

Can I add nuts or chocolate chips?
Absolutely. Fold in about half a cup of chopped walnuts, pecans, or mini chocolate chips for extra texture and flavor.

How do I know when the bread is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs (not wet batter), the bread is ready.

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